Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 3 large onions, coarsely chopped

  3. 3 or 4 garlic cloves, minced or pressed

  4. 6 pounds ripe tomatoes, peeled and chopped; or 4 (28-ounce) cans tomatoes, drained and chopped

  5. 1 cup lightly packed fresh basil leaves, chopped

  6. 1/2 to 1 tablespoon sugar Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes. Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes. Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving.


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